Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply

Verjuice is an unfermented juice produced by pressing unripe grapes used as acidifying in food preparations. In this study, the drivers of consumers’ liking of three acidic salad seasonings (verjuice, lemon juice, and white wine vinegar) were compared by Check-All-That-Apply test. Results showed tha...

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Bibliographic Details
Published in:European food research & technology 2018-12, Vol.244 (12), p.2117-2125
Main Authors: Dupas de Matos, Amanda, Magli, Massimiliano, Marangon, Matteo, Curioni, Andrea, Pasini, Gabriella, Vincenzi, Simone
Format: Article
Language:English
Subjects:
Acidification
Acidity
Agriculture
Analytical Chemistry
Aroma
Biotechnology
Chemistry
Chemistry and Materials Science
Consumers
Food products
Food Science
Forestry
Fruit juices
Fruits
Juices
Original Paper
Salads
Sweetness
Vinegar
Viscosity
Wine
Wines
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Summary:Verjuice is an unfermented juice produced by pressing unripe grapes used as acidifying in food preparations. In this study, the drivers of consumers’ liking of three acidic salad seasonings (verjuice, lemon juice, and white wine vinegar) were compared by Check-All-That-Apply test. Results showed that overall liking scores were not different for salads seasoned with verjuice and lemon juice, whereas they were significantly higher for those seasoned with vinegar. The liking was associated with moderate sweetness and vinegar aroma typical of vinegar, while it was opposed to lemon aroma, astringent, bitter, high acidity, aqueous viscosity, yellowish color of seasoning, herbaceous, and vegetable aroma typical of lemon juice and verjuice. The approach used resulted appropriate to identify the drivers of liking. Results showed that verjuice can be a valid alternative to common acidic salad seasoning, and indicated the directions for future improvements of this product.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-018-3120-6